This cauliflower bake is similar to a loaded baked potato. It has chives, sour cream, bacon, and loads of cheesy goodness. If that's not enough to convince you or the picky eaters out there, I'm not sure what is!
1headcauliflowercut into bite sized pieces, about 6 cups
2Tbspunsalted butter
1Tbspgarlicminced. Approx 3-4 cloves
3Tbspall-purpose flour
2cupswhole milkor 2%
4ozcream cheese
1 1/2cupscheddar cheeseshredded. Or colby jack
1 1/2cupsMonterey jack cheese
1/2tspsalt
1/2tspground pepper
5slicesbaconcooked and diced
2/3cupsour creamor Greek yogurt
1Tbspchiveschopped
Instructions
Preheat the oven to 425°F and spray a 2-3 qt casserole dish with nonstick cooking spray.
In a large saucepan, add 1 ½ to 2 inches of water and turn on high.
Place cauliflower pieces in the steamer basket and add to the pan. Cover with a lid and cook for 5 minutes.
Lift the steamer from the pan and drain well. Set aside.
In a separate saucepan, melt the butter and add the garlic and cook for 1 minute.
Whisk in the flour and make a paste, then whisk in the milk. Cook till it begins to thicken.
Add the cream cheese and melt, stirring to combine. Turn off the stove.
Stir in the salt and pepper and add one cup of cheddar and monterey jack cheese. Stir until melted.
Place the steamed cauliflower in the casserole dish and pour the cheese sauce over the cauliflower.
Add dollops of sour cream over the cauliflower. Sprinkle it with bacon and remaining cheese.
Place in the oven and bake till bubbly and lightly browned for about 10 minutes.
Remove and sprinkle with the chives. Serve immediately.
Video
Notes
Easily double this recipe in a larger casserole dish to feed more.
You can cook the cauliflower in the microwave if you want. Place in a microwave safe bowl and add ¼ cup water. Cover with a plate and cook for 5 minutes. Drain all the water and pat dry.
When making the cheese sauce, don’t over cook. Turn off the burner when you add the cheese and stir till melted. Use immediately for best results.